Alba Claudio, Arroyo Rebeca, Fernández Leónides, Narbad Arjan, Rodríguez Juan M
Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain.
Department of Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain.
Foods. 2024 Jun 25;13(13):2005. doi: 10.3390/foods13132005.
Cheesemaking played a pivotal role in the life of the Pyrenean villages where cheese was a most prized commodity and the subject of much local competition. In one of them (Sasa de Sobrepuerto), Mrs. Sebastiana Palacio decided in 1877 to label all the cheeses made in her household with a seal to differentiate them from those made by other local producers. The cheese seal was last used in 1936 and, since then, it has been kept under excellent storage conditions. Since well-preserved cheese seals are rare, and bacterial cells may survive desiccation for long periods, the objective of this work was to isolate and characterize any lactic acid bacteria that survived in the seal. Analysis of the milky crust material revealed the presence of sheep caseins. Culture-based analysis led to the isolation of a strain of and a strain of ( SP36). The latter was characterized in vitro for safety and dairy-related functional properties. Its genome encodes several genes involved in protein, peptide, and amino acid catabolism, and flavor. Overall, the phenotypic and genetic features of this strain support a high potential for being used as adjunct culture in cheesemaking.
奶酪制作在比利牛斯山区村庄的生活中起着关键作用，在这些村庄里，奶酪是最珍贵的商品，也是当地众多竞争的主题。在其中一个村庄（索布雷波多的萨萨），塞巴斯蒂亚娜·帕拉西奥夫人于1877年决定用印章标记她家制作的所有奶酪，以便将其与其他当地生产商制作的奶酪区分开来。这种奶酪印章最后一次使用是在1936年，从那时起，它一直保存在极佳的储存条件下。由于保存完好的奶酪印章很罕见，而且细菌细胞可能在干燥状态下长期存活，这项工作的目的是分离并鉴定在印章中存活的任何乳酸菌。对乳状外壳物质的分析揭示了绵羊酪蛋白的存在。基于培养的分析导致分离出一株 和一株 （SP36）。后者在体外对安全性和与乳制品相关的功能特性进行了表征。其基因组编码了几个参与蛋白质、肽和氨基酸分解代谢以及风味的基因。总体而言，该菌株的表型和遗传特征支持其在奶酪制作中用作辅助发酵剂的巨大潜力。
